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    Home >> Recipes

    Nuoc Cham - Vietnamese Dipping Sauce

    Published: Jul 16, 2023 by Analida · • Word count:903 words. • About 5 minutes to read this article. • This post may contain affiliate links ·

    27 shares
    Jump to Recipe Print Recipe
    A collage of photos with text showing nuoc cham as a dipping sauce and dressing.

    Nuac cham or Nước chấm sauce is a must try if you like a balanced blend of flavors!  No flavor overpowers but it hits your palate with salty, tangy, sweet, hot, bitter and some rich umami notes. 

    A Vietnamese fried spring roll being dipped into nuoc cham.

    How is nuoc cham used?

    The simple basic nuoc cham typically consists of water, lime juice, sugar and fish sauce. This version has the classic Vietnamese flavors but some popular additions are a few slices of Thai chillies for heat and minced garlic. Most restaurants will offer a small bowl of nuoc cham for dipping Vietnamese fried spring rolls like cha gio (Chả Giò aka Nem Rán) pictured above. Noodle bowls are super popular in Vietnamese cuisine. These typically consist of rice vermicelli noodles (bún tươi), vegetables, greens and a protein like pork or shrimp. The nuoc cham will be served on the side to pour over as a dressing. Two of my favorite Vietnamese noodle dishes are bun cha (grilled pork meatballs) and bun thit nuong (grilled pork slices).

    A Vietnamese noodle bowl with bun thit nuong and nuoc cham on the side.
    Bun thit nuong served with nuoc cham dressing.

    Sauce Variations

    Some dishes need a saltier sauce and others need a bit less salt when making nuoc cham. The same ingredients and flavors are present but having a salty sauce for fried spring rolls needs a bit more salt to pair with the fatty flavors. I like to use equal amounts of fish sauce and water and it will give a nice salty flavor to your spring rolls. When making noodle bowls and using nuoc cham as a dressing, I like to use the standard recipe below.

    A photo showing the ingredients for nuoc cham with text overlays.

    Notes on ingredients:

    • Fish Sauce: You can find this at most Asian markets or on Amazon. I like the Three Crabs fish sauce, it comes in a 24oz bottle so it will last a long time.
    • Lime juice: Only use fresh squeezed and never the stuff from the bottle. You want that pop of fresh citrus in your nuoc cham.
    • Sugar: I like to use granulated sugar but feel free to experiment with brown sugar and palm sugar for some added flavor.
    • Chilis: I like the heat in Thai chilis but if you can't find them try some Serrano peppers or even red pepper flakes that are sold in many stores. Adjust the amount to your preferred heat level or leave them out of the batch and allow others to add them in when you serve.

    Step by Step Photos

    Two photos showing adding sugar and lime juice to make nuoc cham.
    • Step 1: Heat the water in the microwave until is is just warm and add the sugar. Stir until all the sugar is dissolved. Note that when making nuoc cham for spring rolls use equal amounts of fish sauce to water, so 2 tablespoons water, otherwise for noodle dressing use 5 tablespoons of water.
    • Step 2: Add the lime juice.
    Two photos showing adding fish sauce, garlic and Thai chilis to the sauce.
    • Step 3: Add the fish sauce.
    • Step 4: Optionally add the garlic and Thai chilis.

    Frequently Asked Questions

    How long can I store the nuoc cham in the refrigerator?

    The sauce will keep nicely for 1 week. The stored sauce will loose that fresh citrus kick after a couple days but it is safe to eat. If you want to store it even longer leave out the lime juice and add it just before using to taste.

    Is this the same sauce I get in Vietnamese restaurants?

    It is usually very close. Many restaurants will use just vinegar for the acid since it costs so much less than fresh squeezed limes.

    A photo of Vietnamese pho tron in a white bowl with chop sticks.
    Vietnamese beef and noodle salad or Pho Tron with nuoc cham dressing.

    Other popular Vietnamese recipes

    • Pho Tron: A beef salad served with greens, bean sprouts, peanuts and rice noodles.
    • Bo Sot Vang: Hearty beef stew made with red wine, carrots, star anise and tomato.
    • Thit Kho Tau: Coconut braised pork served with rice and hard boiled eggs.
    • Cà phê trứng: Egg coffee is a Hanoi favorite where egg yolks are whipped with sweetened condensed milk into a frothy meringue and drizzled over espresso.
    • Cá sốt cà chua: Fish simmered in tomatoes, shallots and topped with dill.
    • Sweet and Sour Mango Salad: Fresh mangos with shallots, cilantro and peanuts with nuoc cham dressing.
    A pair of chop sticks dipping a fried spring roll into nuoc cham.

    Nuoc Cham - Vietnamese Dipping Sauce/Dressing

    Vietnamese nuoc cham has tangy, sweet, salty, umami and spicy flavors as a dipping sauce for your spring rolls or dressing for noodle bowls.
    5 from 1 vote
    Print Pin Rate
    Course: Condiment
    Cuisine: Vietnamese
    Keyword: Asian flavors, Hanoi street food, homemade sauce
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 24kcal
    Author: Analida Braeger

    Ingredients

    • 5 Tbsp Water
    • 1.5 Tbsp Sugar granulated or palm sugar
    • 1.5 Tbsp Lime juice
    • 2 Tbsp Fish sauce
    • 1 clove Garlic optional, minced
    • 1 Thai chili optional, chopped

    Instructions

    • Heat the water in the microwave until warm.
    • Add the sugar to the warm water and stir until dissolved.
    • Add the lime juice fish sauce and optionally the Thai chilis and garlic.
    • Stir to combine.

    Notes

    When making nuoc cham for spring rolls use equal amounts of fish sauce to water so 2 tablespoons water otherwise for noodle dressing use 5 tablespoons of water.
    Frequently Asked Questions:
    How long can I store the nuoc cham in the refrigerator?
    The sauce will keep nicely for 1 week. The stored sauce will loose that fresh citrus kick after a couple days but it is safe to eat. If you want to store it even longer leave out the lime juice and add it just before using to taste.
    Is this the same sauce I get in Vietnamese restaurants?
    It is usually very close. Many restaurants will use just vinegar for the acid since it costs so much less than fresh squeezed limes.
     

    Nutrition

    Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 708mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.1mg

    You might also like to try these:

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    • Vietnamese Iced Coffee - Ca Phe Sua Da
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    • Vietnamese Coconut Coffee
      A photo of Vietnamese coconut coffee in a clear cup.
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    27 shares

    Reader Interactions

    Comments

    1. Maria Elena de la Guardia

      July 21, 2023 at 3:48 pm

      5 stars
      Wonderful! Very tasty, perfect for spring rolls.

      Reply
      • Analida

        July 24, 2023 at 11:33 am

        Thanks Maria! I am so glad you enjoyed the sauce!

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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